学习经历:
1994年9月-1998年7月南昌大学生命科学学院 生物工程专业本科
1998年9月-2001年7月南昌大学生命科学学院 微生物学专业硕士
2005年9月-2009年7月十大网赌网址信誉排行榜生物与食品工程学院 农产品加工及贮藏工程博士
2012年9月-2013年7月浙江大学生物系统工程与食品科学学院食品科学专业国内一般访问学者
2015年2月-2016年1月美国加州大学戴维斯分校生物与农业工程学院农业工程专业国外访问学者
工作经历:
2001年7月-2004.12 十大网赌网址信誉排行榜生物与食品工程学院 助教
2005年1月-2008.12 十大网赌网址信誉排行榜生物与食品工程学院 讲师
2009年1月-至今 十大网赌网址信誉排行榜食品科学与工程学院 副教授
代表性论文
1.Li-Hua Pan, Jian Wang, Xing-Qian Ye, Xue-Qiang Zha, Jian-Ping Luo. Enzyme-assisted extraction of polysaccharides from Dendrobium chrysotoxum and its functional properties and immunomodulatory activity. LWT - Food Science and Technology. 2015, 60: 1149–1154
2.Li-Hua Pan, Xiu-Fang Li, Mei-Na Wang, Xue-Qiang Zha, Xue-Fei Yang, Zhong-Jian Liu, Yi-Bo Luo, Jian-Ping Luo. Comparison of hypoglycemic and antioxidative effects of polysaccharides from four different Dendrobium species. International Journal of Biological Macromolecules. 2014, 64: 420– 427
3.Li-Hua Pan, Bao-Jun Feng, Jun-Hui Wang, Xue-Qiang Zha, Jian-Ping Luo. Structural characterization and anti-glycation activity in vitro of a water-soluble polysaccharide from Dendrobium huoshanense. Journal of Food Biochemistry,2013, 37: 313-321
4.Li-Hua Pan, Jun Lu, Jian-Ping Luo, Xue-Qiang Zha, Jun-Hui Wang. Preventive effect of a galactoglucomannan (GGM) from Dendrobium huoshanense on selenium-induced liver injury and fibrosis in rats. Experimental and Toxicologic Pathology, 2012,64: 899-904
5.Li-Hua Pan, Shui-Zhong Luo, Fei Liu, Xue-qiang Zha,Jian-Ping Luo. Effects of oat β-glucan on characteristics of Chinese steamed bread flour and Chinese steamed bread. Current Topics in Nutraceutical Research, 2018, 16(1): 97-104
6.Li-Hua Pan, Shui-Zhong Luo, Fei Liu, Jian-Ping Luo. Comparison of rheological properties of dough and antistaling characteristics of Chinese Steamed Bread containing b-glucan from yeast or oat. Cereal chemistry,2018, 95:149-157
7.潘利华,徐婷婷,罗水忠,贺元康,罗建平. 适量燕麦 β-葡聚糖改善面团流变学特性. 农业工程学报,2015,31(18):304-310.
8.Li-Hua Pana#, Fei Liua#, Shui-Zhong Luoa,b*, Jian-ping Luoa,b. Pomegranate juice powder as sugar replacer enhanced quality and function of set yogurts: structure, rheological property, antioxidant activity and in vitro bioaccessibility. LWT - Food Science and Technology, 2019, 115, 108479
9.Li-Hua Pan, Xiao-ling Wu, Shui-Zhong Luo, Hong-Ying He, and Jian-Ping Luo. Effects of tea polyphenol ester with different fatty acid chain length on camellia oil-based oleogels preparation and its effects on cookies properties. Journal of Food Science, 2020, 85(8): 2461-2469
10.Li-Hua Pan, Cui-Ling Wu, Shui-Zhong Luo*, Jian-Ping Luo, Zhi Zheng, Shao-Tong Jiang, Yan-Yan Zhao, Xi-Yang Zhong. Preparation and characteristics of sucrose-resistant emulsions and their application in soft candies with low sugar and high lutein contents and strong antioxidant activity. Food Hydrocolloids 129 (2022) 107619 https://doi.org/10.1016/j.foodhyd.2022.107619
11.Li-Hua Pan, Lu-Ping Chen, Cui-Ling Wu, Jian-Fei Wang, Shui-Zhong Luo, Jian-Ping Luo, Zhi Zheng. Microencapsulation of blueberry anthocyanins by spray drying with soy protein isolates/high methyl pectin combination: Physicochemical properties, release behavior in vitro and storage stability. Food Chemistry 395 (2022) 133626.
专利
1.一种高生物利用度蓝莓花青素的制备方法. 专利授权号: 2013 1 0483928.5
2.一种石斛精油的提取方法. 专利授权号: 2012 1 0110773.6
3.一种蓝莓花青素的提取方法. 专利授权号: 2010 1 0246735.4
4.利用超声波和复合酶协同提取紫薯色素的方法. 专利授权号: 2009 1 0116561.7)
5.一种灵芝酸和灵芝多糖的双水相体系提取方法. 专利授权号: 2010 1 0246731.6.
6.一种石榴取籽方法.专利授权号: 201710256290.X
7.一种即食金针菇的加工方法. 专利授权号: 2015 1 0774646.X.
8.一种利用石榴制作的酸榴汁饮料、酸榴糕及加工方法. 专利授权号:ZL201811106957.9
著作
1.《微生物学》,化学工业出版社 副主编
2.《微生物学实验技术》,十大网赌网址信誉排行榜出版社 编委
3.《现代食品分离技术》,科学出版社 编委